Smoked Jerky on the Pit Boss 456D

hey guys welcome to smoke trailsbarbecue the channel that’s all aboutimproving your barbecue skills so youcan have more fun and cook tastier foodon smokers like the pit-boss 456 d inthis video we’re gonna cook some beefjerky up in the pit-boss 456 d so stickaround cuz i’m gonna show you exactlyhow i made this alright guys the firstthing you need to do is select some goodbeef for your jerky in this case I amusing a top round roast good cut of meatbecause there’s not a lot of interconnective tissue there’s not a lot offat in it the fat can turn rancid andchewy and that inter connective tissuereally takes away from the chewingexperience you want the jerky to thispull apart in your teeth so this is areally good cut of meat for that and theway that I am setting up the jerky onthe pit-boss 456 D I’ll show you thetechnique later so stick around to seethat but basically I only have aboutthree and a half inches to work withthat hangs down from the top rack so wehave to make sure that we’re onlycutting about less than three and a halfinches for our strips and that will tellme that I’m on the right track and Iwon’t be hitting the bottom of thebroiler plate and getting all of thatdirt and sort of baked on grease onto myjerky so I’ll explain all that later butfor now all you need to know is don’tmake the strip’s longer than three and ahalf inches if you’re working with a pitboss for 50 60 okay so we’ll make a cutright here where I measured before againwe’re going across the grain there we gonow we can just start making really thinslices off of this cut press it down alittle bit just to make it flat and I’mgoing to try to get them pretty thinprobably about a quarter inch using along sharp knife is a really good ideafor this really helps out a lot also youcan kind of see that this meat is stilla little bit frozen I put it in thefreezer for about 30 minutes just to getit not fully frozen but a little bitfrosty and that makes it a lot easier tocut into thin strips all right there wego so we’ve got our jerky strips all cutup here I’m not gonna do a wet marinadefor this I’m gonna do a dry brine forthis I’m going to use some spices I’mgoing to use some Cosmo skew honeyChipotleKiller Bee it’s very sugar heavy it’sgot some salt in it so it’ll do somenice dry brining action so what I’ll dois I’ll just lay down a layer of thesestrips and take your whatever dry rubyou want to use and you’ll just sprinkleit on and now we’re putting anotherlayer of jerky on top of this dry rub soit’s kind of absorbing that dry rub onthat side and we’ll keep on layering iton until you can’t see any dry rubanymore and as we make these layers thesalt in the dry rub is going to startpulling the moisture out of the jerkystrips and it’s going to create a lot ofliquid and all that liquid is going toget into all the different areas thatweren’t covered with dry rub so youdon’t have to be we’re too worried aboutevenly coating everything because aftera few hours of sitting like this and drybrining the liquid is going to startmoving around and penetrating everysurface of the meat make another layerthere it’s kind of like making lasagnabut with beef jerkyyou’re just making multiple layers andthen you’re layering on in this case dryrub instead of cheese but it’s the sameconceptnow the reason I make jerky like thissometimes is because I hunt and when Ihunt I have a lot of deer meat leftoverso what I’ll do is I’ll make a dry brinejust with scratch ingredients and thenI’ll add some Prag powder or sodiumnitrite to cure the actual jerky so thatI can actually take it out hunting withme next year that I go and it lasts along time out of the refrigerator but inthis case I’m just storing this jerky inthe fridge so I don’t need to add anynitrates they’re not really that greatfor you so if you can avoid them and youdon’t have to preserve the meat outsideof the refrigerator then it’s a goodidea not to add them in okay there we goso now what I’m going to do is I’m goingto put another layer of saran wrapunderneath this jerkyand I’m just rolling this pile of jerkyup on to itself so it’s nice and tightjust roll it this way too and now I’mputting it on the other layer of saranwrap to cover the other side[Applause]and we’ll make it nice and tight hereall right there we go so we’ve got anice package of the jerky now we’regonna put this in a bowl and then we’regonna leave it in the fridge for aminimum of four hours but preferablyyou’re gonna want to leave it overnightall right guys this jerky is done drybrining so I just took it out of thefridge get out of this bowl here and I’mgonna lay down some paper towel becausethere’s gonna be some liquid that isgoing to come out of this jerky so we’llopen this up all right Wowlooks really nice so it’s got like areally nice red consistency now thatKosmos cute Rob has started to sort ofpull out some moisture and it smellsgood it’s changing color a bit so youcan tell that that all the salt in thatdry Brown is doing its work so now weare going to put it on the rack for thepit-boss 456 d and this is kind of a funpart because it’s a little bitinteresting the 456 d has an upper rackand what I’ve done is I’ve sort of takensome bamboo skewers and I’ve soaked themovernight and what I’ve done is I’vejust like made a latticework of bambooskewers and then I’ve sort of poked somegoing outwards so it’s gonna sit likethis at the back of the 456 D sit likethis that’s a better angle and these aregoing to be facing the front so I’ve cutthese so there’s only about six incheshere because you only have about sixinches of clearance from this part tothe edge of the front door of the of thepit box for four to six D so there’s acouple ways to do this you can justinterweave some bamboo skewers beingcareful not to snap them and that’s whyit’s important to soak them and anotherway you can do it is you can take askewer that you’ve pre-cut so it doesn’tgo too long in the front and you canjust start putting these pieces of jerkyon it like this all the way to the backall right let’s try that and then youcan just feed them througha little great here so that each pieceof jerky is kind of going through itsown little grate there we go and theweight of the jerky at the back is goingto hold the skewer down so that’sanother way of doing it it’s really upto you and after that we’re gonna putour jerky on the pit-boss for 50 60we’re going to set it to the smokesetting so the lowest setting you canget and then we’re gonna leave it forprobably about four hours four or fivehours depending we’re gonna check backon it every hour just to see what theprogress is like[Music]if you guys are looking for more greatrecipes to cook up in your pit boss for50 60 then check out this video up inthe top left hand corner that’s gonnatell you how to cook a brisket on yourpit boss for 50 60 it’s a super tendersuper smoky and super tasty all rightthese beef jerky sticks look really goodso I’m gonna dig into one of these nowand see how it tastesbreak one off there mmm that’s goodjerky